# Components:
→ Sweet Potatoes
01 - 2 medium sweet potatoes (about 10.5 oz each)
→ Vegetable Filling
02 - 2 tsp olive oil
03 - 2 cloves garlic, minced
04 - 1 cup diced mushrooms (5 oz, button or cremini)
05 - 1 cup fresh spinach (1 oz)
→ Creamy Mixture
06 - 4 oz cream cheese, softened
07 - 1 cup shredded mozzarella or cheddar cheese (3.5 oz)
08 - Salt and black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Wash sweet potatoes thoroughly and pierce each several times with a fork. Place directly on oven rack and bake for 45–60 minutes until tender when pierced with a knife.
02 - While potatoes roast, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add diced mushrooms to the skillet and cook, stirring occasionally, until golden brown and liquid has evaporated, approximately 5–7 minutes.
04 - Stir fresh spinach into the mushroom mixture and cook until wilted, about 1–2 minutes. Remove from heat.
05 - In a mixing bowl, combine sautéed vegetables, softened cream cheese, and half of the shredded cheese. Season generously with salt and pepper to taste.
06 - Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently scoop out most of the flesh, leaving skins intact. Mash scooped potato and fold into the vegetable-cheese mixture.
07 - Fill sweet potato skins with the creamy mushroom-spinach filling. Sprinkle remaining shredded cheese evenly over tops.
08 - Return stuffed potatoes to oven and bake for 10–15 minutes until heated through and cheese is melted and golden.
09 - Serve hot, optionally garnished with fresh herbs such as parsley or thyme.
